Description
Creamy pesto chicken pasta is a comforting and flavorful dish made with tender chicken, al dente penne pasta, and a luscious cream sauce infused with fresh basil pesto. Cooked in a stainless steel skillet, this recipe delivers a deliciously cheesy and aromatic meal perfect for dinner.
Ingredients
Scale
Pasta
- 16 oz. penne pasta, cooked al dente
Chicken and Seasoning
- 2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 1/2 teaspoon coarse sea salt, or to taste
- 1/8 teaspoon pepper, or to taste
- 2 cloves garlic, minced
Cooking Fats and Oils
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
Sauce Ingredients
- 1 cup chicken broth
- 2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 1 cup mozzarella cheese, shredded
- 7 oz. basil pesto
Instructions
- Cook Pasta: Bring a pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain well and set aside.
- Season Chicken: In a bowl, combine the cubed chicken with Italian seasoning, onion powder, coarse sea salt, and pepper. Mix well to ensure even seasoning.
- Sear Chicken: Heat 2 tablespoons of butter and olive oil in a stainless steel skillet over medium-high heat. Add the seasoned chicken pieces and sear until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and place it on a plate; reserve the juices.
- Sauté Garlic: Reduce heat to medium and melt the remaining 1 tablespoon of butter in the same skillet. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Make Cream Sauce: Pour in the chicken broth and heavy cream into the skillet. Use a spoon to scrape up any browned bits from the bottom of the pan, mixing them into the sauce. Bring the sauce to a gentle boil.
- Add Cheese: Lower heat to medium-low and gradually add the Parmesan and mozzarella cheeses in small batches, stirring continuously until the cheeses melt smoothly into the sauce.
- Simmer Sauce: Taste the sauce and adjust seasonings if needed. Stir occasionally and simmer the sauce until it thickens, about 8 minutes.
- Combine Pasta and Chicken: Add the cooked pasta, seared chicken along with any accumulated plate juices, and basil pesto to the skillet. Stir gently to coat the pasta and chicken evenly with the creamy pesto sauce.
- Serve: Dish out the creamy pesto chicken pasta while hot and enjoy immediately for best flavor and texture.
Notes
- Add pesto near the end to preserve its fresh flavor and prevent it from turning bitter or brown.
- Incorporate fresh veggies such as baby spinach, cherry tomatoes, sun-dried tomatoes, or mushrooms to enhance the dish's freshness and nutrition.
- For a richer sauce, stir in a few tablespoons of cream cheese during the cheese melting step.
- Add a pinch of crushed red pepper flakes to introduce a subtle heat if desired.
- When reheating leftovers, add fresh pesto to restore flavor and aroma lost during warming.
Nutrition
- Serving Size: 1 cup
- Calories: 570 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 130 mg
